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- 1 cup unsweetened shredded coconut - 1 cup all-purpose flour - 1/2 cup unsalted butter, melted - 1/4 cup granulated sugar - 1 can (15 oz) coconut cream - 1 package (8 oz) cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1/2 cup heavy whipping cream - Toasted coconut flakes, for garnish You can swap some ingredients if needed. Here are some ideas: - Use coconut flour instead of all-purpose flour for a gluten-free option. - If you don’t have unsalted butter, salted butter works too. Just skip adding extra salt. - For a dairy-free version, use vegan cream cheese and coconut whipped cream. - You can replace heavy cream with coconut milk for a lighter texture. - Coconut: Unsweetened shredded coconut gives a rich flavor. Toasting it adds crunch and enhances the taste. - Cream Cheese: This creates a rich, creamy layer. Make sure it is soft for easy mixing. - Coconut Cream: This ingredient adds a thick, luxurious texture. It is different from coconut milk and should be used as directed. - Whipping Cream: Whipping this cream creates lightness. Ensure it is cold for better whipping. Using these ingredients and substitutions, you can create a delightful Toasted Coconut Lush Dessert tailored to your taste! {{ingredient_image_1}} To make Toasted Coconut Lush Dessert, gather your ingredients and tools first. This makes cooking easy and fun. You will need a mixing bowl, a baking dish, and a whisk. The process has three main parts: making the crust, preparing the filling, and layering. Each step is simple and quick. 1. Preheat Oven: Start by preheating your oven to 350°F (175°C). This ensures even baking. 2. Make the Crust: In a mixing bowl, combine: - 1 cup unsweetened shredded coconut - 1 cup all-purpose flour - 1/2 cup unsalted butter, melted - 1/4 cup granulated sugar Mix these well until they form a thick paste. Press the mixture into the bottom of a 9x9 inch baking dish. This will be your crust. Bake it for 15-20 minutes. You want it golden brown and set. Once done, remove it from the oven and let it cool completely. 3. Prepare the Filling: In another bowl, beat together: - 1 package (8 oz) cream cheese, softened - 1 can (15 oz) coconut cream - 1 cup powdered sugar - 1 teaspoon vanilla extract Mix until it becomes smooth and creamy. Once the crust is cool, spread this cream cheese mixture evenly over the crust. 4. Whip the Cream: In a separate bowl, whip 1/2 cup heavy whipping cream until stiff peaks form. This is key for a light texture. Gently fold this whipped cream into the coconut cream mixture. Mix until it's all even. 5. Layer the Mixture: Spread the whipped coconut cream mixture over the cream cheese layer in the baking dish. Now it's time to chill! Cover the dish and place it in the refrigerator. Let it set for at least 4 hours, or even overnight if you have time. This helps the layers firm up nicely. When ready to serve, sprinkle toasted coconut flakes on top for a lovely garnish. Enjoy this delightful treat! - Use fresh coconut: Fresh coconut gives a nice texture and flavor. - Measure ingredients correctly: This keeps the texture and taste just right. - Cool the crust completely: This step ensures the layers stay firm and don’t mix. - Whip the cream well: Stiff peaks in the cream help keep the dessert light and fluffy. - Chill before serving: Refrigerating the dessert for at least four hours makes it firm and tasty. - Overbaking the crust: Keep an eye on it; a golden brown is perfect. - Skipping the cooling step: Don’t rush this; warm crust can ruin the layers. - Not folding the whipped cream gently: This can deflate the mixture, making it dense. - Using room temperature cream cheese: Softened cream cheese blends better for a smooth texture. - Cut into neat squares: This makes serving easy and looks great on a plate. - Garnish with toasted coconut flakes: It adds a nice crunch and visual appeal. - Add a sprig of mint: This adds color and a fresh scent. - Serve chilled: This dessert shines when it's cool, refreshing, and delightful. Pro Tips Use Fresh Coconut: For an extra burst of flavor, consider using fresh coconut instead of dried. It will enhance the texture and taste of your dessert. Chill the Cream Cheese: Make sure your cream cheese is at room temperature for easier blending. If it's too cold, it can create lumps in the mixture. Whip Cream Properly: When whipping the heavy cream, ensure your bowl and beaters are cold. This helps achieve the stiff peaks necessary for a fluffy topping. Layer with Care: When spreading the cream cheese and whipped cream layers, use a spatula for a smooth finish. This will make your dessert look more appealing. {{image_2}} You can play with flavors in this lush dessert. Swap the coconut cream for chocolate pudding for a rich twist. You can also add fresh fruit. Strawberries or mangoes make a sweet mix. Layer them between the cream and crust for a fruity surprise. Want a vegan option? Use coconut cream and vegan cream cheese. Swap the butter for coconut oil. Make sure the whipped cream is dairy-free too. To go gluten-free, use almond flour instead of all-purpose flour. This way, everyone can enjoy this dessert. This recipe makes nine servings. If you need more, double the recipe. Use a larger baking dish for extra layers. For smaller gatherings, cut the recipe in half. You can still enjoy the same great taste. Just adjust the baking time for a smaller dish. To keep your Toasted Coconut Lush Dessert fresh, cover it tightly. Use plastic wrap or foil to seal the dish. Store it in the fridge for up to three days. This dessert tastes best when cold and firm. You can freeze this dessert if you want to save some for later. First, cut it into squares. Then, place the squares in an airtight container. You can also use freezer bags. Make sure to remove as much air as possible. Freeze for up to two months. When you're ready to enjoy your frozen lush dessert, take it out of the freezer. Move it to the fridge for several hours or overnight. This slow thawing keeps the texture nice. Serve it chilled, and add fresh toasted coconut flakes on top for extra flavor. You can keep Toasted Coconut Lush Dessert in the fridge for up to five days. Make sure to cover it well. This helps keep it fresh and tasty. The layers will stay soft and creamy if stored properly. If you need to keep it longer, consider freezing it. Yes, you can use fresh coconut. However, you will need to prepare it first. Grate the fresh coconut to match the texture of shredded coconut. This change can give your dessert a unique taste. Fresh coconut can add a nice, moist texture. Just be aware that it may change the dessert’s consistency a bit. You can use heavy whipping cream or full-fat Greek yogurt as substitutes. Both can create a rich texture. If you want a dairy-free option, try using silken tofu or cashew cream. Blend them until smooth to mimic the creaminess of coconut cream. Each option can give a different flavor, so choose one that fits your taste! In this blog post, we explored the tasty world of the Toasted Coconut Lush Dessert. We discussed key ingredients, their substitutes, and useful cooking steps. I shared tips for making it just right and offered fun variations to try. We also covered storage methods and answered common questions. Now, it’s your turn to create this delicious dessert. Enjoy the process, and don’t be afraid to make it your own! Happy cooking!

Toasted Coconut Lush Dessert

A creamy and delicious layered dessert featuring coconut and a buttery crust.
Print Recipe Save Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 9
Calories 350 kcal

Ingredients
  

  • 1 cup unsweetened shredded coconut
  • 1 cup all-purpose flour
  • 1 2 unsalted butter, melted
  • 1 4 cup granulated sugar
  • 1 can (15 oz) coconut cream
  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 2 cup heavy whipping cream
  • Toasted coconut flakes, for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, combine the shredded coconut, all-purpose flour, melted butter, and granulated sugar. Mix until well combined.
  • Press the coconut mixture evenly into the bottom of a 9x9 inch baking dish to create the crust. Bake in the preheated oven for 15-20 minutes or until golden and set. Remove from the oven and allow to cool completely.
  • In another bowl, beat together the softened cream cheese, coconut cream, powdered sugar, and vanilla extract until smooth and creamy.
  • Once the crust is cool, spread the cream cheese mixture evenly over the crust in the baking dish.
  • In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the coconut cream mixture until evenly mixed.
  • Spread the whipped coconut cream mixture over the cream cheese layer in the baking dish.
  • Refrigerate for at least 4 hours, or overnight, to allow the layers to set.
  • Before serving, sprinkle toasted coconut flakes on top for garnish.

Notes

Cut into squares and serve chilled. Garnish with additional toasted coconut flakes and a sprig of mint for a pop of color.
Keyword coconut, dessert, layered